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Chicken and Avocado Sandwich

Ingredients

For the chicken tinga:

5 pounds boneless chicken thighs

½ can chipotles in adobo

1 tablespoon chili powder

½ yellow onion, sliced

1 tablespoon salt

1½ teaspoons black pepper

2 tablespoons lime juice

1½ cups canned whole tomatoes

1½ teaspoons dried Mexican oregano

2 garlic cloves

For the sandwich:

8-10 brioche buns

4-5 avocados, sliced

Coleslaw and pickled jalapeños for serving

Directions

1. Make the chicken tinga: Preheat oven to 300 degrees. In a roasting pan, combine all ingredients with 1 cup water. Mix well and cover with foil. Roast until chicken is tender, about 3 hours. 

2. Assemble the sandwiches: Once chicken is roasted, shred meat. Toast brioche buns, then top with sliced avocado, shredded chicken tinga, coleslaw, and pickled jalapeños.  

From Gone Global.

Print Recipe